2014-02-16

When moyashi alone is paired with atsuage, the dish tends to be somewhat bland. Yu choy sum works as a great go-between by adding a cheerful green taste and soft texture, resulting in a dish that has layers of interesting flavors.

Adding shiokoji to the broth at the end is to give ingredient surfaces a salty coating. As people clearly sense saltiness on food surfaces, this technique can trick you into thinking the food is saltier than its actual sodium content.